Easter brunch – Meghan E White

Who doesn’t want a piece of cake for breakfast? That’s what a muffin is, and that is why I love them. This recipe was given to me many years ago by my mother-in-law. My family loves these moist, delicious muffins that can be customized to any type of muffin you like.

The original recipe uses regular milk but I use buttermilk. It adds to the flavor and texture. Use whatever milk you prefer. I have only made these muffins with regular cow’s milk or buttermilk (made from cow’s milk), so I can’t speak for the various non-dairy milks. I can attest to the effectiveness of the original recipe, and it’s good.

The crumb topping is my addition to these perfect little breads. It’s crunchy and sweet, adding a nice contrast to the softness of the muffin. It’s completely optional, but highly recommended. I usually make half with the topping. Customize the muffins with the fruit of your choice, or keep them plain. Have fun with this recipe.

Happy Eating!

I have set the LORD always before me. Because He is at my right hand, I will not be shaken. Psalm 16:8

Blueberry Muffins

Yield: 12 muffins

Ingredients

1 egg

1/2 cup buttermilk

1/4 cup vegetable oil

1/2 cup sugar

2 tsp. baking powder

1/2 tsp. salt

1 1/2 cups flour

1 cup fresh blueberries

Instructions

Preheat oven to 400°, line cupcake pan with paper liners.
In a medium bowl beat the egg with a fork.
Stir in the milk and oil.
Stir in the sugar, baking powder, and salt.
Add the flour and mix until just combined. Don’t over mix.
Fold in the blueberries.
Fill each cupcake liner with the batter.
Bake for 18 to 20 minutes until golden brown. Check after 15 minutes.
Let cool slightly. The muffins are best served warm.

Optional crumb topping:

yield: enough for 6 muffins

Ingredients

4 Tbsp. melted butter

1/3 cup brown sugar

1/2 tsp. cinnamon

2/3 cup plus 1 Tbsp. flour

Melt butter in a small bowl.
Stir in the brown sugar, cinnamon, and flour.
Scoop topping on raw muffin batter before going into the oven.

Notes

Blueberries: Use frozen or fresh. Frozen blueberries will give blue streaks in the batter.

Milk: Regular milk works great, buttermilk is even better.

Fillings: It doesn’t have to be blueberries. Add bananas, chocolate chips, poppy seeds, or your favorite fruit.

Cook time: Every oven is different. Start checking the muffins after 15 minutes. Tops should be golden brown.

Photo credit: Meghan E. White

The quintessential brunch food is quiche. It’s got a fancy name and it’s associated with a fancy meal. Quiche is actually very simple to make, and can be enjoyed every day. A flaky pastry filled with eggs, milk, and cheese are the base for this savory pie.

Spinach, bacon, and onions are delicious in quiche. You can use a variety of cheeses, vegetables, and meats. Be as creative as you want. Making mini quiches is a fun way to customize them to your liking.

They freeze well and make a great breakfast on the go. Mini quiche would be a wonderful addition to a holiday celebration. Quiche is a versatile dish. It’s filling and can be used in a variety of ways. Breakfast, lunch, or dinner time are perfect for these small pies.

Happy Eating!

Teach us to number our days, that we may gain a heart of wisdom. Psalm 90:12

Mini Quiche

Yield: 24

Ingredients

2 unbaked pie crusts (homemade or store bought)

6 eggs

2 cups milk

¼ teaspoon salt

¼ teaspoon pepper

Filling:

shredded cheese (Swiss, cheddar, mozzarella, Gruyere)

crumbled cheese (feta, blue)

bacon bits

chopped ham

chopped turkey

spinach

onion

mushroom

tomato

Instructions

Preheat the oven to 425°.
Spray muffin pans with cooking spray.
In a large mixing bowl whisk eggs, milk, salt and pepper until combined.
Roll out the pie crust. Use a 3 inch round cutter to make approximately 12 mini crusts per pie crust.
Place each circle of pastry into the greased muffin pan, gently pressing them to the bottom and sides.
Put a tablespoon of filling into each pastry shell.
Pour the egg mixture over the filling, being careful not to overfill.
Bake for 13 to 15 minutes, until the quiche is puffed and the pastry is golden brown.
Cool in the muffin pan for 5 minutes. Use a knife to carefully remove the mini quiches. Enjoy!

Notes

*Use half whole milk, and half heavy cream for a richer taste.

*Don’t worry if you overfill a few quiches. They will still cook well and taste good.

* Store leftover quiches in the refrigerator.

* Cool the mini quiches before freezing.